客家咸菜红烧肉Hakka Braised Pork with Pickled Vegetables

  • Prep Time
    15 mins
  • Cook Time
  • Type
  • View
    191

Ingredients

材料

Ingredients

调味料

Seasoning

    Directions

    知多点:客家人有一种地道的农家风味土特产叫咸菜,咸菜有两种,一种是淡的,一种是咸的,客家人都喜欢食用,并冠以美名“客家风味菜”。发酵过咸菜中的乳酸菌带着浓郁的氨基酸,配搭油滋滋的肥猪肉,起到了莫名其妙的化学作用,达到了美味无穷的层次与境界。

    Step 1

    将五花肉洗净沥干备用。姜切片拍烂,蒜头洗净备用。Wash and drain the pork belly for later use. Smashed ginger slices and wash the garlic for later use.

    Step 2

    五花肉搽盐,用黑酱油和生抽以及料酒腌制30分钟备用。Salt the pork belly, marinate it with dark soy sauce, light soy sauce and cooking wine for 30 minutes for later use.

    Step 3

    取土沙锅或不锈钢锅加入淹盖过五花肉3倍的水量,倒入五香料包、姜葱蒜,开大火煮滚后,调小火熬煮30分钟。Take a claypot or stainless steel pot and add water that covers 3 times of the pork belly, pour in Adabi Rib soup spices, ginger, onion and garlic then bring to a boil over high heat, and simmer for 30 minutes on low heat.

    Step 4

    锅内加入五花肉,以大火煮滚后转小火,盖上锅盖焖煮20分钟或个人喜欢的软度即可。Add the pork belly to the pot, bring to a boil over high heat, then turn to low heat, cover the pot and simmer for 20 minutes or the softness you like.

    Step 5

    咸菜切粗条,飞水过冷河,挤干水份,免油下锅炒干水捞起备用。Cut the pickled vegetables into thick strips, blanch in boling water and rinse under cold river, squeeze out the water, fry the dry water in a pan without oil and set aside.

    Step 6

    取出卤制好的五花肉,切大块备用。热上油锅,爆香姜葱蒜,把五花肉回锅炒金黄色。Take out the marinated pork belly and cut into large pieces for later use. Heat oil in a pan, sauté ginger, onion and garlic until fragrant, return pork belly to pan and fry until golden brown.

    Step 7

    把咸菜倒入锅内大火翻炒均匀,倒入适量上汤或清水大火煮滚后调小火焖至收汁,下调味料,撒少许白糖,炒拌均匀便可出锅,摆盘上桌享用。Pour the pickles into the pot and stir fry evenly. Pour in an appropriate amount of soup or water and bring to a boil over high heat. Then reduce the heat and simmer the sauce thickened and absorbed. Add the seasoning, sprinkle a little sugar and stir evenly then serve.

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